Everyday cooking
Vegan Spaghetti ‘Meatballs’
Vegan Spaghetti ‘Meatballs’ anyone? Easy to make spaghetti with vegan meatballs, tomato sauce and topped with Violife Prosociano grated. Yummy!
![prep time]()
Cooking time50 minutes![preparation time]()
Prep time20 minutes![servings]()
Servings4 portions
- 2 packs of plant based minced meat
- ½ cup panko bread crumbs
- 1 tbsp dried oregano
- 2 garlic cloves, diced
- ½ tsp salt
- ½ tsp pepper
FOR THE TOMATO SAUCE:
- 2 tbsp olive oil
- 1 onion, diced
- 1 can diced tomatoes
- ½ cup red wine
- 1 tbsp dried oregano
- 2 garlic cloves, diced
- 2 tbsp tomato paste
- ½ tsp salt
- ½ tsp pepper
For the Pasta:
- 1 pack Violife Prosociano
- 1 pack of spaghetti
- basil leaves
- freshly ground pepper
- In a bowl combine all the ingredients for the ‘meatballs’ and mix well to combine. Using gloves begin to roll small amounts of ‘mince’ into round ‘meatball’ shapes. Place in a preheated oven on a lined baking tray and bake for 15 minutes. In a pot, fry the onions in olive oil until golden and then add the tomatoes, and red wine. When the wine has evaporated add the oregano, garlic, paste and season well. Simmer for 10 minutes and when the ‘meatballs’ are ready, add them to the sauce and simmer for a further 10 minutes.
- Boil pasta according to pack instructions. Serve the spaghetti in shallow bowls and top with the ‘meatball’ sauce. Grate Violife Prosociano on top, add some basil leaves and freshly ground pepper.
